Boston Cream Pie

Sarah Cuozzo from Boxford Mass was a first place winner in the Topsfield Baking Competition.

Boston Cream Pie
Boston Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

" cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 1/3

    cup shortening

  • 1

    cup granulated sugar

  • 1

    egg

  • 1

    tsp vanilla

  • 1-1/4

    cups all-purpose flour

  • 1-1/2

    tsp baking powder

  • 1/2

    tsp salt

  • 3/4

    cup milk

  • Filling:

  • 1/3

    cup granulated sugar

  • 2

    Tbsp cornstarch

  • 1/4

    tsp salt

  • 1-1/2

    cups milk

  • 2

    egg yolks

  • 2

    tsp vanilla

  • Glaze:

  • 2

    (1oz) squares unsweetened chocolate

  • 3

    Tbsp butter

  • 1

    cup powdered sugar

  • 3/4

    tsp vanilla

  • 1 to 2

    Tbsp water

Directions

Preheat oven to 350 deg. Grease and flour a 9" round cake pan. Beat together shortening and sugar in large bowl until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients to sugar mixture alternately with milk, beating well after each addition. Pour into prepared pan. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen edges and remove to rack to cool completely. When cool, split cake horizontally in half to make 2 thin layers. To assemble, spoon Filling over bottom half of cake on cake plate; cover with top half of cake layer. Spread top with Glaze; let cool. Serve when glaze is completely set. Refrigerate. Filling: Combine 1/3 cup sugar, 2 Tbsp cornstarch and 1/4 tsp salt in 2 qt saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to boil. Boil 1 minute, stirring constantly. Gradually stir small amount of hot mixture into 2 slightly beaten egg yolks; mix thoroughly. Return to hot mixture in pan. Return to boil; boil 1 minute, stirring constantly. (Do not overcook.) Remove from heat; stir in 2 tsp vanilla. Cool to room temperature. Chill. Glaze: Combine 2 squares unsweetened chocolate and 3 Tbsp butter in medium saucepan; stir over low heat until melted. Remove from heat; stir in 1 cup powdered sugar and 3/4 tsp vanilla. Stir in 1 to 2 Tbsp water, a teaspoonful at a time, until glaze is desired consistency. Cool slightly.

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